- Aug 21, 2012
- Reaction score
- BROOKLYN, NY
I'll watch both. Wherever I can get one. Haha. If it turns out to be a knife with Sanjo style grind, taller FM style profile and even better-than-FM all natural finish, it would be my perfect knife for a while.I’m waiting for the Tosho stock, like dealing with them.
Way I figure, won't be heartbroken if I miss out— if it's a success, they'll likely be more in production. Maybe future iterations will come out, like without the kurouchi; different sizes, etc.I'll watch both. Wherever I can get one. Haha. If it turns out to be a knife with Sanjo style grind, taller FM style profile and even better-than-FM all natural finish, it would be my perfect knife for a while.
Its the arty farty photography that is accentuating the darker stone polish. A lot of work went into creating the final finish and that in itself is worth the price premium vs the FM. I'm predicting ~$800 for the B#1 steel from Tosho (assuming they get the special version)Just viewing on my crappy phone—looks like a black finish. Apologies of mistaken.
You can polish it on a JNat without going through low grit stones painfully.I know I love my Konosuke Fujiyama's I have a 210 Fuji Petty, a 210 Fuji Gyuto and a 240 Fuji Gyuto but at the current price of this new offering @ $600 I wondering about what it has that my Toyama 240 B#2 Stainless clad Gyuto doesn't have?
Not much of difference that you could really tell. Maybe some if there's an HRC difference between them, maybe.How noticeable will Blue 2 vs Blue 1 be? Has anyone used both of his? This is the first one I've been tempted in a while because I feel like it will feel 'different'. I have 2 Y Tanaka's both in Blue 1, the Tsubaya and a Fujiyama mukimono. Very happy with both, will it seem like a noticeable downgrade to go with the Blue 2 at home?
I also love the aesthetic of the buffalo horn, but that can always be changed.
The Ivan with tosho?Apparently, I heard Tosho and Ai & Om will get the Blue 1 version, comes with Uchigumori finger stones to maintain the Kasumi finish. So, Myojin did the rough grinding and Ivan finishes the knife in-house for the low spot-free grind. it will be around CAD 1000 what I'm guessing.
I think that 1 point is not significant. Food in general is just too soft for any steel. The main advantage of hardness gives you is edge retention, but it sacrifices toughness, so it’s a trade-off.1 point is that significant? I think I read it goes up per point the higher, but didn't realize 1 is a huge variation.